Wednesday, October 13, 2010

Curried Autumn Soup

I have the head cold from hell.

I feel like total crap, and because of that, I decided to make some spicy, homemade soup to help kick this cold's ass.


Curried Autumn Soup

1 medium size butternut squash
1 medium size acorn squash
2 tablespoons butter
1 large cooking onion diced
1 clove of garlic
1-3 tablespoons of curry powder (depending on how spicy you want it)
2 large carrots sliced
1 large sweet potato sliced
1 or 2 tetra packs of vegetable broth
S & P to taste

First, cut the squashes in half, remove the seeds and roast in the oven with a little bit of butter and brown sugar (optional).  When they are cooked, remove from skin.  Set aside.

In a large pot (Dutch oven), melt the butter.  Toss in the diced onions and minced clove of garlic.  Sweat.  Add in the curry powder (start with less, you can always add more, and don't forget, heating the spices will release the flavors more and more.)

Dump in the whole tetra pack of veggie broth.  Bring to a boil.  Add the sweet potato & carrots, lower the heat and simmer until cooked.  Then, add the roasted squash.  Simmer for 10 more minutes.  Take a masher and smoosh the veggies together just to make it easier on your magic bullet, food processor or blender.  Then, blend until smooth.

I found that when having left overs, it was best to add a bit more veggie broth just to thin it out.  This is a really thick soup!

Photos from here and here.

1 comment:

  1. I LOVE squash soup! Keara made it for us for dinner a week ago and it was delish. Yours looks pretty yummy too Steph!

    Hope you knock that cold soon - keep downing the soup.